Banana Bread with Chocolate Glaze

Banana Bread with Chocolate Glaze Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Most tempting of all our quick breads.

Mom's Banana Bread, a recipe dating back to 1996, when it was submitted by reader Stacey A. Johnson, has been a consistent staff and reader favorite. The new chocolate topping makes it even more irresistible.

Yield:

Serves 16 (serving size: 1 slice)
Total time: 1 Hour, 52 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 52 Minutes

Nutritional Information

Calories 184
Fat 5.2 g
Satfat 3.1 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 3 g
Carbohydrate 32.6 g
Fiber 1.3 g
Cholesterol 11 mg
Iron 1 mg
Sodium 190 mg
Calcium 18 mg

Ingredients

1 cup sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup fat-free milk
1/4 cup reduced-fat sour cream
2 large egg whites
9 ounces unbleached all-purpose flour (about 2 cups)
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
2 1/2 tablespoons half-and-half
2 ounces semisweet chocolate, finely chopped

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, sour cream, and egg whites.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended (do not overbeat). Spoon batter into a 9 x 5-inch metal loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on rack.

4. Place half-and-half and chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly; drizzle over bread.

Ann Taylor Pittman,

Cooking Light

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note